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Monday, December 17, 2012

It was one of those recipes that I ran across a while back and then kept putting it off to try, well, today was the day. And now I regret not trying them months back because I've been missing out on some yumminess.

Careful though, can't enjoy these every morning, but for a holiday or a special occasion they are perfect.

Recipe comes from Recipe Girl and she has some other variations to try, like the Pumpkin Cinnamon Roll and even Gingerbread Roll Pancakes. You bet I'll be trying those soon.

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

1. Place flour on a wood board, make a well, and break the eggs into it.
2. If you prefer, you can mix it in a bowl with a fork, or in an electric mixer with a
dough hook.
3. Slowly incorporate the flour into the eggs.
4. It will come together in a smooth, elastic (manageable) ball, with just enough
moisture that it sticks together, but does not stick to the table or bowl.
5. You may need to add a bit of water if the dough is too dry and crumbly, or a bit more
flour if too wet and sticky.
6. Let the dough rest for about 30 minutes covered with a towel. (If in a hurry, you can
skip the resting period.)
7. Use a sharp knife to cut off a chunk from the ball, and roll it to about ⅛” (2.5 mm)
thick. This should be about the thickest setting on your pasta machine.
8. Sprinkle some flour in the middle of the flattened sheet, fold it double, and roll it flat
again.
9. Repeat at least a half dozen times, until the sheet has taken shape.

10. The dough should be relatively soft, however anytime it seems too moist, sprinkle a
little flour.
11. Finally, roll it to the desired thickness for cutting.
12. After cutting, sprinkle liberally with flour, to keep it from sticking in bunches until
you get it into the pot of salted boiling water.
13. Pasta strands can be hung from a drying rack, to keep from sticking until they’re
ready for the pot, or to dry for freezing.

Monday, December 10, 2012

I've been really enjoying using my Taste of Home Slow Cooker recipe book. Have found so many that I want to try.

I marked this one off last month and then didn't get around to making it, but today was the day. Everyone is sick and miserable and now it's coming my way, so it was the perfect meal to throw in the crockpot and forget about until dinner time.

It's delicious.

If you think you can't make Lasagna in the crockpot, you are going to be majorly surprised, give it a try :)

Cut chicken wings into three sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside.

In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally.

Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice.

Oh my, I do love a good slow cooked meal, especially in the winter time.

I don't get to use mine as often as I would like, and nowhere near as much as I used to back in Idaho where it actually got cold and snowy and my crockpot beckoned for soups and stews..

I have a few recipes on the menu for my crockpot....and one especially because I have the best review/giveaway coming up which focuses ALL on slow cooking etc. Stay tuned for that.

Anyway, on to the recipe. I love Taste of Home and have a bunch of cookbooks, magazines etc.....this recipe comes from one of the Slow Cooker Cookbooks and is a winner in my pasta and pizza loving household.

Sunday, December 02, 2012

By far, my favorite dish from Olive Garden is their Zuppa Toscana, along with those delicious breadsticks. Yum!

But honestly, I don't always get to Olive Garden, nor do I have the money to go by anytime I crave this soup. So, I went searching online because as you know, many of the restaurants have copycat recipes out there, and I do have quite a stash of bookmarked favorites to try.

I've been making this soup for a while now, but hadn't had it in a few months, probably a year or so.

Since I picked up some great looking Kale at the grocery store yesterday, it was the perfect time to make another batch. This recipe comes from Tuscan Recipes.

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About Me

I'm a Christian SAHM, wife to a retired USAF Sergeant, and mother to 2 beautiful children and 2 naughty fur babies, our pugs Bella and Lola.
Cooking, crocheting, sewing and living a simple life is what I'm about.
It's crazy and hectic at times but it's a simple, good life, surrounded by the love of God.